Chili/Cornbread Bake, Vegetarian Hungarian Stew
Autumn is in full swing in my neck of the woods, and I've been adjusting my dinner menus accordingly. Soups and stews are more often than not the order of the day now, and these recipes are two of my favorites.
Chili/Cornbread Bake
- 1 lb. ground beef
- 1 cup chopped yellow onion
- 2 cloves garlic, crushed
- 1 Tbsp. chili powder
- 1 tsp. oregano
- 1 tsp. cumin
- 1 tsp. cocoa powder
- 1 can whole tomatoes, undrained
- 2 cans kidney beans, 1 can drained/1 can undrained
Brown the ground beef, onion, and garlic in a stew pot. Drain the fat and return mixture to the pot. Drain the liquid from one of the cans of beans and add the beans and the remaining ingredients to the pot, breaking up the tomatoes. Heat to boiling then reduce heat and simmer 30 minutes, stirring occasionally. Pour chili into an ungreased 13x9-inch baking dish.
- 1½ cups cornmeal
- ½ cup flour
- 1/4 cup butter or margarine, softened
- 1½ cups buttermilk
- 2 tsp. baking powder
- 1 tsp. sugar
- 1 tsp. salt
- ½ tsp. baking soda
- 2 eggs
Heat oven to 450°F. Mix all ingredients in a large mixing bowl and beat vigorously for one minute. Pour batter into the baking dish, on top of the hot chili. Bake 20-25 minutes, until top of cornbread is golden brown.
Vegetarian Hungarian Stew
- 4 large potatoes
- 3 Tbsp. butter
- 1 medium onion, chopped
- 1 red Bell pepper, cut into bite-size pieces
- 1 green Bell pepper, cut into bite-size pieces
- 1 can whole tomatoes
- 1 cup vegetable broth
- 2 tsp. caraway seeds
- 2 tsp. paprika
- salt and pepper
Peel the potatoes and cut them into 1-inch chunks. Melt the butter in a large, thick-bottomed stew pot and fry the potatoes, turning frequently until they're crispy around the edges.
Add onion and Bell peppers to the pot and let sauté for five minutes. Add the tomatoes (with liquid), broth, caraway seeds and paprika. Break up the tomatoes and let the stew simmer for ten minutes or until the potatoes are tender. Season to taste with salt and pepper. Serve with croutons (recipe below).
Croutons
- 1 cup olive oil
- 4 slices white bread
Remove the crusts from the bread and cut the slices into small cubes. Heat the oil in a frying pan over medium-high heat. Fry the bread cubes, turning them often, for two minutes or until they're crispy and golden brown. Drain on paper towels before serving.